Puff pastry is a cinch to work with. You’ll find it in the grocer’s freezer section. Each package contains two sheets. Simply thaw according to package directions, then unfold, slice, season and bake.

And feel free to play around with the spices we suggest, swapping in Italian seasoning, chili powder or even curry powder for the Old Bay seasoning.

Bay Bones

Start to finish: 30 minutes

Servings: 12

1/3 cup grated Parmesan cheese

1 tablespoon Old Bay seasoning

17.3-ounce package frozen puff pastry, thawed

Heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or spritz lightly with cooking spray.

In a small bowl, combine the Parmesan with the Old Bay seasoning.

On a lightly floured surface, unfold 1 sheet of the puff pastry. Very lightly moisten the surface of the pastry with water. Sprinkle half the Parmesan mixture over it. Using a pizza wheel or a sharp knife, cut the dough into 1/2-inch strips. One at a time, grab each strip by its ends and twist once or twice to create a spiral. Arrange the strips on the prepared baking sheet, leaving about 1/2 inch between them.

Repeat the process with the second sheet of pastry and remaining Parmesan mixture.

Bake for 12 to 15 minutes, or until golden brown and crisp. Allow to cool slightly before serving.

For a sweet touch, we went with pots of dirt. Or rather, peanut butter and hot fudge blended with a few other tasty ingredients to resemble dirt.

Pots Of Mud

Start to finish: 10 minutes

Servings: 12

1 cup chunky peanut butter

1/2 cup hot fudge sauce

4 to 6 tablespoons half-and-half

1/2 cup graham cracker crumbs

Pretzels, crisp bread sticks and cookie sticks

In a medium bowl, stir together the peanut butter, hot fudge sauce, half-and-half (more or less depending on desired consistency), and graham cracker crumbs. Spoon into small cups, such as shot glasses, and serve with pretzels, bread sticks and cookie sticks for dipping.